Recipe: Eggplant Fritters

1 About an hour before cooking your fritters, peel and slice your eggplants in pieces about a centimetre thick.

2 Place them in a dish and layer the aubergine slices with some salt. Cover and let the lot sweat off for an hour.

3 Meanwhile, make your batter : place your flour in a bowl. Make a well in the middle and add the two egg yolks a pinch of salt and a tablespoon of olive oil. Stir a little bit and start incorporating the cold milk gradually to avoid lumps.

Whisk the egg whites until stiff and fold them, carefully, into the batter.

4 Sweep your eggplant slices with a clean kitchen cloth and coat them with the batter 5 by 5. Shallow fry your fritters in batches of five in hot oil.

Cook them until they are golden brown all over. When done clear them on some kitchen paper.

5 Serve them warm or hot with a tomato and basil dip or as an accompaniment of a roast rack of lamb...